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Flaky Buttermilk Biscuits

  • Prep Time: 15 mins (plus 10 mins freezing)
  • Cook Time: 20-25 mins
  • Servings: 8-10
  • Course: Side Dish

For a breakfast treat, or a savory dinner starter, serve up these crowd-pleasing flaky buttermilk biscuits.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil for easy clean up!

Ingredients

  • 2 ½ tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp sugar
  • ¼ tsp baking soda
  • 3 ½ cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½ inch pieces, plus more, melted, for brushing
  • 1 cup chilled buttermilk
  • 2 ½ tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp sugar
  • ¼ tsp baking soda
  • 3 ½ cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½ inch pieces, plus more, melted, for brushing
  • 1 cup chilled buttermilk
  • 2 ½ tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp sugar
  • ¼ tsp baking soda
  • 3 ½ cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½ inch pieces, plus more, melted, for brushing
  • 1 cup chilled buttermilk
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

PREHEAT oven to 425°F. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea.

Step 2

TRANSFER to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate.

Step 3

KNEAD mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square.

Step 4

CUT dough into 4 pieces using a knife or bench scraper. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and cut into rounds using a 2 ½-inch biscuit cutter. Reroll the scraps once to make a few more. Transfer to a Reynolds Wrap® Aluminum Foil-lined baking sheet, spacing 2" apart. Freeze 10 minutes.

Step 5

BRUSH tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400°F and bake biscuits until deep golden brown on bottom and golden on top, 20 to 25 minutes.

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